Roasted Garlic Mashed Potatoes
, Serves 10
Creamy Yukon Gold mash enriched with soft roasted garlic and nutty brown sage butter.
| prepPreheat oven to 400°F / 200°C | |||
| 2 heads garlic | Roast 400°F / 200°C, 45-60 min | Mash with garlic, butter, milk, salt & pepper | Top with crispy sage & drizzle |
| 1 tbsp olive oil | |||
| 170 g unsalted butter | Brown butter with sage, 5-10 min | ||
| 10 fresh sage leaves | |||
| 1.35 kg Yukon Gold potatoes, peeled and quartered | Boil, simmer 20-25 min, drain | ||
| 1 tbsp kosher salt (for the boiling water) | |||
| 160 ml whole milk, warmed | |||
| 1 tsp kosher salt (for seasoning the mash) | |||
| ½ tsp ground black pepper | |||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.